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Julie Moutray of Wichita, Kansas uses leftover chicken to create a rich and creamy meal-in-one. "This colorful dish has zippy flavor. It's a nice change of pace from beef enchiladas," she says.
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Nutrition Facts: 1 serving (1 each) equals 487 calories, 23 g fat (12 g saturated fat), 95 mg cholesterol, 1,001 mg sodium, 39 g carbohydrate, 4 g fiber, 29 g protein.
Chicken Enchiladas published in Quick Cooking May/June 1998, p16
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Reviewed on Oct. 07, 2009 by nvthiele
this has become a family favorite. I add diced chilies and have used both red and green enchilada sauce with success.
Reviewed on Oct. 07, 2008 by apjohnson
Awesome. Wonderful flavor, easy prep. I used corn tortillas instead of flour...frying each one for 30 sec each side to soften. I will make this recipe again for sure!
Reviewed on Jun. 28, 2008 by catloverr2003
LOL I got the green enchilada sauce too by mistake. Unlike with say meatloaf, I'm looking for one enchilada recipe to be my standby. This was very very satisfying. Maybe it's just me, but I could actually stand to have more "zip." Perhaps a can of chopped green chiles and maybe some cumin in the filling. I had a green salad with (spicy) cumin vinaigrette as a side and was very happy.
Reviewed on Jun. 05, 2008 by Julie Davidson
I make a similar recipe only I saute mushrooms/onions and put them in the recipe.
Reviewed on Jun. 05, 2008 by deltatoolgirl
I accidentally bought the green chile enchilada sauce and it turned out fantastic!
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